How To Make: Delicious Roast Pumpkin and Lentil Salad

Polly | October 31st, 2019

As the autumn season sets in the French Alps, it’s a perfect time to make a delicious and healthy salad using seasonal produce. In this article, we’ll show you how to make a mouth-watering Pumpkin and Lentil Salad with roasted nuts and Greek yogurt dressing.

Jess, a private chef also know as Dailycieux, residing in the French Alps, will be our guide in this culinary journey. Jess has been living in the French Alps for 11 years with her husband and two little boys. She uses fresh ingredients and her knowledge of cooking to create healthy and delicious dishes.

To make this salad, we need pumpkin, dried lentils, pumpkin seeds, dry raisins, pine nuts, cumin seeds, pomegranate seeds, garlic, parsley, onion, oil, lemon juice, salt, pepper, Greek yogurt, and honey.

First, we will start by boiling the lentils in a pan with warm water and a pinch of salt. Let it cook for around 40 minutes. Next, we will cut the pumpkin into slices of two centimeters and remove the seeds. However, you can dry and reuse the seeds in your garden.

Jess advises us to use the skin of the pumpkin as it adds an extra texture to the dish. Cut the pumpkin into two-centimeter slices, place them on a baking tray lined with baking paper, drizzle some oil and salt, and bake them in the oven at 200 degrees for 45 minutes.

While the pumpkin is cooking, we can roast the nuts. Place cumin seeds in a dry pan until you can smell the aroma of cumin. Once it’s ready, put them aside. Next, roast the pine nuts and pumpkin seeds until they turn brown, and then add the dry raisins and previously roasted nuts.

Let’s move on to the onion. Chop the onion into small rings, add some oil in the pan, and fry it with garlic until the onion turns brown.

Finally, it’s time to make the dressing. Mix Greek yogurt, honey, salt, and pepper in a bowl, and that’s it!

Once the pumpkin is ready, add the roasted nuts, onions, and garlic to the lentils. Then, add the roasted pumpkin slices on top and sprinkle some pomegranate seeds and chopped parsley. Drizzle some lemon juice and the Greek yogurt dressing, and voila! Our Pumpkin and Lentil Salad is ready.

In conclusion, with fresh and seasonal produce, this Pumpkin and Lentil Salad is not only healthy and delicious but also easy to make. Impress your family and friends with this delightful salad as a starter or a side dish.

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